Apricot and Lemon Verbena Pops

Name: Apricot and Lemon Verbena Pops
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams apricots, halved and pitted; 177 milliliters heavy cream; 4 grams lemon verbena leaves; 118 milliliters sugar; 118 milliliters water; 177 milliliters whole milk

You can never have too many dessert recipes, so give Apricot and Lemon Verbena Pops a try. One serving contains 167 calories, 2g of protein, and 9g of fat. This recipe serves 8. Head to the store and pick up sugar, heavy cream, lemon verbena leaves, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place apricots and 1/3 cup sugar in a small saucepan. Cook over medium-low heat, stirring often, for about 5 minutes, until sugar is melted and apricots are soft. Turn apricots into a food processor and process until smooth. Strain if desired.

Ingredients you will need

Apricot

Sugar

Equipment you will use

Food Processor

Sauce Pan

Heat remaining 1/2 cup sugar and water together in a small saucepan until sugar dissolves and mixture comes to a boil.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Combine milk, cream, sugar, and lemon verbena leaves in a medium saucepan.

Ingredients you will need

Cream

Lemon

Sugar

Milk

Equipment you will use

Sauce Pan

Heat on medium until sugar dissolves and mixture starts to bubble.

Ingredients you will need

Sugar

Remove from heat, cover, and let steep for about an hour.Strain leaves out of mixture and chill.To finish popsicles:Prepare popsicle molds or paper cups. Fill one-third full with apricot mixture and freeze until set.Fill second third of molds with lemon verbena mixture. Freeze until set. Fill remainder of molds with apricot mixture and freeze until set.

Ingredients you will need

Apricot

Lemon

Equipment you will use

Popsicle Molds